Open-Face Mexican Chalupas

Open-Face Mexican Chalupas

I ripped this recipe out from a health-food magazine I picked up from a little local natural food store ages ago and adjusted it slightly to suit our family. Unfortunately, I can’t figure out which magazine it was from originally.

Anyway, here’s what it says:

“Take a tortilla, layer it with beans and lean protein, add a medley of colorful veggies, and not only do you have a quick-and-easy-meal, it’s your rainbow for the day.”

To make this meal vegetarian (and VERY cheap), simply skip the meat. To make it dairy-free, simply skip the cheese. It’ll be delicious any way you make it. 🙂

Heat oven to 350 degrees. Place other 2-3 tablespoons of coconut oil in a cake pan or large Pyrex baking pan. Put dish in the oven to melt and heat oil. Place 3 tortillas in oil and allow to brown on first side, about 3 minutes. Flip and brown on the other side, about another minute. Remove and keep warm.